CN1711854A - Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry - Google Patents
Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry Download PDFInfo
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- CN1711854A CN1711854A CN 200510040867 CN200510040867A CN1711854A CN 1711854 A CN1711854 A CN 1711854A CN 200510040867 CN200510040867 CN 200510040867 CN 200510040867 A CN200510040867 A CN 200510040867A CN 1711854 A CN1711854 A CN 1711854A
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Abstract
A process for preparing the dewatered fruit or vegetable by vacuum freeze drying and hot air drying includes such steps as providing raw fruit or vegetable, washing, peeling or removing kernel, slicing, scaling for deactivating enzyme, conditioning, freezing, freeze drying, hot air drying, and packing.
Description
Technical field
A kind of vacuum freeze drying is the combined dehydration fruits and vegetables preparation method of heated-air drying again, belongs to the fruit-vegetable food processing technique field, relates to garden stuff processing, is mainly used in the production of dehydrated fruits and vegetables.
Background technology
Heated-air drying (AD) is the main process technology of conventional dehydration fruits and vegetables, and it has advantages such as production method is simple relatively, processing cost is low, but also has many wretched insufficiencies, as: the product shr is big, rehydration is poor, the easy brown stain of color and luster etc.In recent years, vacuum freeze drying (FD) technology has overcome the quality deficiency of traditional hot blast dehydrated fruits and vegetables in the application aspect the dehydrated fruits and vegetables processing, make product property can keep the color, smell, taste and shape and the nutritional labeling of food to greatest extent, key is that rehydration is fine, but shortcoming is running cost height, production cycle length etc.
Comprehensive and opinion, the pluses and minuses of heated-air drying and vacuum freeze drying have very strong complementarity.If both are combined, seek suitable combined drying transfer point, can realize both having reduced the production cost of vacuum freeze drying, significantly improve the product quality of heated-air drying again, thereby develop the good dehydrated fruits and vegetables of the novel cost performance of a class.
Donsi-G etc. (1998) use the cryodesiccated again combined drying mode of first heated-air drying to apple, potato, carrot and a kind of bush pumpkin, the product of combined drying and cryodesiccated product compare, and think that combined drying is the high-quality dehydrated fruits and vegetables technology of a kind of very potential production.Phanindra-Kumar-HS etc. (2001) use the cryodesiccated again combined drying mode of first hot blast to being cut into block carrot and pumpkin, evaluate its physicochemical characteristic and quality, respectively with heated-air drying or cryodesiccated sample completely relatively rate of drying, total energy consumption and physicochemical characteristic.The result shows: the product of hot blast and freezing combined drying outward appearance and rehydration than aspect be better than the product of complete heated-air drying, and aspect quality, more approach complete cryodesiccated product, the time of combined drying and total complete freeze drying of energy consumption rate have shortened 50%, and be similar with complete heated-air drying.And infer that combined drying is improving the quality of dehydrated fruits and vegetables, saving energy and be effective on the time.But because the cryodesiccated again combined drying of first heated-air drying (AFD) is used in above-mentioned research, promptly adopt AD at the fast initial stage of rate of water loss, and adopt FD in the full later stage of dehydration, obviously can not reduce the time of FD significantly, thereby aspect reducing cost, there is not significant superiority, because initial stage AD also can cause the product shrinkage, be unfavorable for keeping products'texture on the contrary.
Summary of the invention
The object of the present invention is to provide a kind of vacuum freeze drying combined dehydration fruits and vegetables preparation method of heated-air drying again, guaranteeing to cut down the consumption of energy and the production cycle processing cost under product is near the prerequisite of freeze-drying quality significantly thereby reduction is dewatered.
Technical solution: the FAD pattern is when material elder generation vacuum freeze drying arrives certain moisture, material can keep this solid skeletal structure preferably, this moment, dehydration was carried out at low temperatures, nutritional labeling and color, smell and taste have obtained keeping to greatest extent, utilize the hot-air of low energy consumption to be medium then, heat is passed to material, be used to the moisture of vaporizing, until dry terminal point, the migration of high temperature and moisture, solable matter when having avoided heated-air drying as much as possible and cause the serious shrinkage of product and defective such as brown stain.Therefore, determine that preferable conversion moisture is the key of the two associating.Freeze drying makes fruits and vegetables keep original color, smell, taste and shape and rehydration to greatest extent, then cuts down the consumption of energy through heated-air drying, and therefore, the two associating has not only improved product quality but also reduced energy consumption.
With fruit and vegetable materials choose, wash, remove the peel or examine, enzyme is gone out in section, blanching, conditioning, freezing, vacuum freeze drying, heated-air drying, packing and storage.
Freezing: the fruits and vegetables after the conditioning freeze 1h at-18 ℃.
Vacuum freeze drying: fruits and vegetables ' dehydration adopts vacuum freeze drying in earlier stage, vacuum 40-80Pa, baffle temperature 85-95 ℃, drying time 8-10h, to wet basis moisture content 15%-25%.
Heated-air drying: the fruits and vegetables ' dehydration later stage is adopted heated-air drying, and baking temperature 70-90 ℃, drying time, 4-6h reached below 7% to the wet basis moisture content.
Beneficial effect of the present invention: the present invention adopts the new combined drying FAD pattern of heated-air drying after the first vacuum freeze drying, determine combined drying moisture content transfer point at various different material tests, determine the method for suitable drying process stage by stage again, product cuts down the consumption of energy and the production cycle under near the prerequisite of freeze-drying quality significantly, thereby reduce the dehydration processing cost, help improving occupation rate of market with high cost performance.
Compare with the technical background of traditional heated air drying, the FAD technology has been avoided big, the shortcomings such as rehydration is poor, the easy brown stain of color and luster of product shr.
Compare with the single vacuum Freeze Drying Technique, the FAD The Application of Technology has shortened the time of vacuum freeze drying greatly, shortened the production cycle, thereby operation energy consumption cost height, long shortcoming of production cycle have been overcome, because the output of (1 year) increases substantially in the unit interval, also indirect reduction the equipment depreciation cost of producing.
Compare with the AFD technology of researchs such as Donsi-G, Phanindra-Kumar-HS, the present invention overcome time that AFD can not reduce FD significantly with reduce cost, initial stage AD causes the product shrinkage, is unfavorable for keeping shortcomings such as products'texture.
The specific embodiment
Embodiment 1:FAD strawberry produces
Fresh strawberry (moisture content 95% wet basis) is at first through selecting, clean, going to form, after freezing 1 hour ,-18 ℃ sharp freezing rooms carry out vacuum freeze drying (vacuum 80Pa, 85 ℃ of baffle temperature, 10h), dewater to moisture content 16% (wet basis), hot air convection drying (70 ℃, drying time 5.5h) is to moisture content 7% (wet basis) again, packing, the lucifuge storage.
Embodiment 2:FAD mushroom is produced
New fresh mushroom (moisture content 96% wet basis) at first through selecting, (100 ℃ of cleanings, blanching, 5 minutes), cooling drains then, carries out vacuum freeze drying (vacuum 40Pa after-18 ℃ sharp freezing rooms freeze 1 hour, 90 ℃ of baffle temperature, 9h), dewater to moisture content 25% (wet basis), the hot air convection drying is (90 ℃ again, drying time 5h) to moisture content 7% (wet basis), packing storage then.
Embodiment 3:FAD moso bamboo shoot is produced
Fresh moso bamboo shoot (moisture content 93% wet basis) at first through selecting, remove the peel, (96 ℃ of cleanings, segment (4-5cm), blanching, 60 minutes), cooling then, section (4.5mm), conditioning (0.5% salt, 5% glucose), drain, froze 1 hour at-18 ℃ sharp freezing rooms, carry out vacuum freeze drying (vacuum 60Pa, 95 ℃ of baffle temperature 8h), are dewatered to moisture content 21% (wet basis), (80 ℃ of hot air convection dryings, drying time about 4h) to moisture content 7% (wet basis), packing then, lucifuge storage.
Claims (1)
1. the vacuum freeze drying combined dehydration fruits and vegetables preparation method of heated-air drying again, its main process is: with fruit and vegetable materials choose, wash, remove the peel or examine, enzyme is gone out in section, blanching, conditioning, freezing, vacuum freeze drying, heated-air drying, packing and storage; It is characterized in that:
(A) freezing: the fruits and vegetables after the conditioning freeze 1h at-18 ℃;
(B) vacuum freeze drying: fruits and vegetables ' dehydration adopts vacuum freeze drying in earlier stage, vacuum 40-80Pa, baffle temperature 85-95 ℃, drying time 8-10h, to wet basis moisture content 15%-25%;
(C) heated-air drying: the fruits and vegetables ' dehydration later stage is adopted heated-air drying, and baking temperature 70-90 ℃, drying time, 4-6h reached below 7% to the wet basis moisture content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510040867 CN1275532C (en) | 2005-07-01 | 2005-07-01 | Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 200510040867 CN1275532C (en) | 2005-07-01 | 2005-07-01 | Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry |
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| CN1711854A true CN1711854A (en) | 2005-12-28 |
| CN1275532C CN1275532C (en) | 2006-09-20 |
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Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147505B (en) * | 2007-10-16 | 2010-06-16 | 江南大学 | Post process method for slowering rehydration speed of freezing-dried diced fruit and vegetable |
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN103120204A (en) * | 2013-03-15 | 2013-05-29 | 广东永利机械设备有限公司 | Drying production process for sulfur-free white fungus |
| CN105211780A (en) * | 2015-10-13 | 2016-01-06 | 杨明彰 | The processing method of dried carrot |
| CN105309600A (en) * | 2015-11-10 | 2016-02-10 | 河北明光食品有限公司 | Penetrating treatment process for improving frozen fresh strawberry quality |
| CN105638858A (en) * | 2014-11-25 | 2016-06-08 | 重庆鼎川生态农业开发有限公司 | Method for performing vacuum freeze drying on kiwi fruits |
| CN105639017A (en) * | 2016-01-06 | 2016-06-08 | 赵洪军 | Preparation method of nutrition and health chocolates |
| CN105851434A (en) * | 2016-04-25 | 2016-08-17 | 赵洪军 | Preparation method of aloe and burdock chocolate |
| CN105918581A (en) * | 2016-04-23 | 2016-09-07 | 赵洪军 | Preparation method of Chinese wolfberry fruit and arctium lappa chocolate |
| CN106234564A (en) * | 2016-08-16 | 2016-12-21 | 江南大学 | A kind of low-frequency ultrasonic waves auxiliary improves Nostoc dehydration and the method for rehydration |
| CN106615049A (en) * | 2016-12-07 | 2017-05-10 | 中国农业科学院农产品加工研究所 | Pre-treating method for fruit and vegetable drying |
| CN107581594A (en) * | 2017-10-27 | 2018-01-16 | 云南师宗凤凰谷食品有限责任公司 | A kind of preparation method of drying edible mushroom |
| CN107616445A (en) * | 2016-07-14 | 2018-01-23 | 北京市农林科学院 | A kind of preparation method of watermelon slices |
| CN107744111A (en) * | 2017-09-22 | 2018-03-02 | 中国农业科学院农产品加工研究所 | The preparation method of broccoli powder |
| CN107788329A (en) * | 2017-11-10 | 2018-03-13 | 庆阳敦博科技发展有限公司 | A kind of processing method of land for building dish |
| CN108094950A (en) * | 2017-11-06 | 2018-06-01 | 中国农业科学院农产品加工研究所 | A kind of preparation method of violet cabbage powder |
| CN108576205A (en) * | 2018-03-22 | 2018-09-28 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of processing method of strawberry combined drying |
| CN109275832A (en) * | 2018-11-20 | 2019-01-29 | 福建省农业科学院农业工程技术研究所 | A kind of drying means of seafood mushroom |
| CN109362874A (en) * | 2018-10-17 | 2019-02-22 | 李韵婷 | The dewatering of Chinese yam slices |
| CN109699976A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of production method of the high brittleness mashed potatoes crisp chip with petal of red rose |
| CN110160329A (en) * | 2018-02-12 | 2019-08-23 | 中冶长天国际工程有限责任公司 | A kind of intelligent control method and device of the dry terminal of sintering fuel |
| CN112042902A (en) * | 2020-09-16 | 2020-12-08 | 江苏省农业科学院 | Method for preparing Chinese yam crisp chips by combination of freeze-drying and hot air drying |
| CN112075610A (en) * | 2020-09-16 | 2020-12-15 | 江苏省农业科学院 | Preparation method for regulating and controlling gingko texture by cold-hot combined drying |
| CN112293709A (en) * | 2020-10-27 | 2021-02-02 | 三只松鼠股份有限公司 | Bubble shelled melon seeds and production method thereof |
| CN114403206A (en) * | 2022-01-18 | 2022-04-29 | 江苏大学 | Method for improving drying efficiency, color and flavor of ginger |
-
2005
- 2005-07-01 CN CN 200510040867 patent/CN1275532C/en not_active Expired - Fee Related
Cited By (33)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147505B (en) * | 2007-10-16 | 2010-06-16 | 江南大学 | Post process method for slowering rehydration speed of freezing-dried diced fruit and vegetable |
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN101999609B (en) * | 2010-10-28 | 2012-09-05 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN103120204A (en) * | 2013-03-15 | 2013-05-29 | 广东永利机械设备有限公司 | Drying production process for sulfur-free white fungus |
| CN103120204B (en) * | 2013-03-15 | 2014-07-16 | 广东永利机械设备有限公司 | Drying production process for sulfur-free white fungus |
| CN105638858A (en) * | 2014-11-25 | 2016-06-08 | 重庆鼎川生态农业开发有限公司 | Method for performing vacuum freeze drying on kiwi fruits |
| CN105211780A (en) * | 2015-10-13 | 2016-01-06 | 杨明彰 | The processing method of dried carrot |
| CN105211780B (en) * | 2015-10-13 | 2018-11-30 | 杨明彰 | The processing method of dried carrot |
| CN105309600A (en) * | 2015-11-10 | 2016-02-10 | 河北明光食品有限公司 | Penetrating treatment process for improving frozen fresh strawberry quality |
| CN105639017A (en) * | 2016-01-06 | 2016-06-08 | 赵洪军 | Preparation method of nutrition and health chocolates |
| CN105918581A (en) * | 2016-04-23 | 2016-09-07 | 赵洪军 | Preparation method of Chinese wolfberry fruit and arctium lappa chocolate |
| CN105851434A (en) * | 2016-04-25 | 2016-08-17 | 赵洪军 | Preparation method of aloe and burdock chocolate |
| CN107616445A (en) * | 2016-07-14 | 2018-01-23 | 北京市农林科学院 | A kind of preparation method of watermelon slices |
| CN107616445B (en) * | 2016-07-14 | 2020-12-22 | 北京市农林科学院 | Preparation method of watermelon slices |
| CN106234564A (en) * | 2016-08-16 | 2016-12-21 | 江南大学 | A kind of low-frequency ultrasonic waves auxiliary improves Nostoc dehydration and the method for rehydration |
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| CN106615049A (en) * | 2016-12-07 | 2017-05-10 | 中国农业科学院农产品加工研究所 | Pre-treating method for fruit and vegetable drying |
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| CN107581594A (en) * | 2017-10-27 | 2018-01-16 | 云南师宗凤凰谷食品有限责任公司 | A kind of preparation method of drying edible mushroom |
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| CN110160329B (en) * | 2018-02-12 | 2021-03-05 | 中冶长天国际工程有限责任公司 | Intelligent control method and device for drying end point of sintering fuel |
| CN108576205A (en) * | 2018-03-22 | 2018-09-28 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of processing method of strawberry combined drying |
| CN108576205B (en) * | 2018-03-22 | 2022-01-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method for strawberry combined drying |
| CN109362874A (en) * | 2018-10-17 | 2019-02-22 | 李韵婷 | The dewatering of Chinese yam slices |
| CN109275832A (en) * | 2018-11-20 | 2019-01-29 | 福建省农业科学院农业工程技术研究所 | A kind of drying means of seafood mushroom |
| CN109699976A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of production method of the high brittleness mashed potatoes crisp chip with petal of red rose |
| CN112042902A (en) * | 2020-09-16 | 2020-12-08 | 江苏省农业科学院 | Method for preparing Chinese yam crisp chips by combination of freeze-drying and hot air drying |
| CN112075610A (en) * | 2020-09-16 | 2020-12-15 | 江苏省农业科学院 | Preparation method for regulating and controlling gingko texture by cold-hot combined drying |
| CN112293709A (en) * | 2020-10-27 | 2021-02-02 | 三只松鼠股份有限公司 | Bubble shelled melon seeds and production method thereof |
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| CN114403206B (en) * | 2022-01-18 | 2024-02-13 | 江苏大学 | Method for improving drying efficiency, color and flavor of ginger |
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